Escoffier On Linehttp://www.escoffier.com
Sun, 02 Aug 2015 16:23:49 -0400Joomla! - Open Source Content Managementen-gbgeorge@escoffier.com (Escoffier on Line)Welcome to the New Escoffier On Line!http://www.escoffier.com/culinary-content/eol-news/49-welcome-to-the-new-escoffier-on-line
http://www.escoffier.com/culinary-content/eol-news/49-welcome-to-the-new-escoffier-on-lineWelcome to the original Escoffier On Line!

Established in 1995 Escoffier On Line (EOL) has gone through many changes and looks. EOL started in 1995 as a dial up Bulletin Board Service, this was before a publically available World Wide Web with HTML existed. EOL offered Chefs and Culinarian’s access to E-Mail and file sharing by dialing in on a telephone with a modem. I hope to do a full article on all the versions of EOL in the future.

When HTML was first introduced we were one of the first two online sites for Chefs. The other website was Culinary-Online started by Chef Gary Holleman. Chef Holleman was know as “Father of the Culinary Internet”. My friend Gary passed unexpectedly and tragically in 1997, he would have been truly amazed to see how much this medium has grown.

This latest version will focus on articles, various media, forums and employment resources for Chefs and Cooks.

Escoffier On Line’s success depends on participation from the Culinary Community. If you are a Chef or Culinarian and would like to join the other Contributors to Escoffier On Line contact us.

In the movie Field of Dreams they said “If you build it they will come”. Escoffier On Line will build it and many will come, but it’s YOUR participation that will make it happen!

All the Best,

George

]]>george2007@escoffier.com (George Cook)ROOTSat, 11 Jul 2020 12:41:00 -0400WHAT IS A GOOD LINE COOK WORTH?http://www.escoffier.com/chef-blogs/culinarycuesblog/791-what-is-a-good-line-cook-worth
http://www.escoffier.com/chef-blogs/culinarycuesblog/791-what-is-a-good-line-cook-worthWHAT IS A GOOD LINE COOK WORTH?

The ongoing success of a restaurant depends on two factors: great food and great service. It really is that simple. Of course, the chef, manager, and owner play an important role in selecting the right location and concept, building the menu, designing an inviting atmosphere, hiring and training the staff and orchestrating service, but as the restaurant continues to exist it will always be about an excellent meal and comforting, efficient service. How important is the line cook in this formula?In previous articles I have built a case for the value of the line cook and the team he or she works with. Most restaurants and chefs in particular would agree that the line cook makes it happen, time and again. Yet, how are restaurants recognizing this? How are line cooks rewarded for their role and for that matter, what rewards would make them happy?Let’s look at wages first. There is no question that many cooks choose the profession out of love for the craft, the ability to create, and the pace of the environment that cooks work in. However, people need to be able to support themselves in the process. Recent data focused on “a living wage” in New York City demonstrate that survival for an independent single is $12.75/hour (40 hour week). If that individual has one child, that rate jumps to $24.69 per hour. Keep in mind that these minimum figures do not include housing that would be considered acceptable in Manhattan, requiring individuals to live a distance from work, adding a commute and associated costs, nor does it include the cost of college debt if the individual had attended school at some point. The average line cook wages in NYC are $27,330-33,000 per year – right at the baseline for a livable wage for a single person and far below what would be needed to support one child.

Chef de PartieThe Ritz-Carlton Marana, AZ

JOB DESCRIPTIONChef de Partie:

Supervise and coordinate activities of cooks and workers. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform F&B service staff of 86'ed items and number of available menu specials. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.

While I was a part of culinary education at two prominent U.S. colleges, I was proud of how many women were entering and graduating from culinary schools. By the late 1990’s, nearly a third of all enrolled students were women and that number appeared to be growing. This population stalled over the next decade or so, except in baking and pastry programs where the percentage of women was much greater.Still, in comparison to the early days of pre-1990 culinary education, these numbers were encouraging.From a chef’s perspective, gender was no longer a real concern. As the restaurant industry grew, what mattered most was work ethic and skill. As a result, I would always tell students and parents that the glass ceiling in the restaurant business was non-existent. If you were passionate about food, competent, had some business savvy and were willing to make the commitment – success could be yours.Here it is, 2014 and although there have been thousands of female graduates from culinary programs; there is a surprisingly small number who hold positions of executive chef. Now, there are certainly examples to the contrary; a cadre of women chefs who are making their mark, yet no where near the 33% that graduate from culinary schools across the country.So where is the gap? Does it matter what gender a chef happens to be? Do we even need to have a conversation on the topic? I can only speak from my own experience and do not profess to have any substantial quantitative or qualitative data to support my observations; nevertheless, her is my take.

There are many examples of love/hate relationships or classic feuds that are difficult to rationalize: the Hatfield’s and the McCoy’s, Alexander Hamilton and Raymond Burr; Neil Young and Lynard Skynard, the Beatles and Yoko Ono, Democrats and Republicans, and, of course, Restaurant Servers and Cooks. What is the reason for these sometimes oil and vinegar relationships? Why did either side lose sight of the big picture? Are these feuds simply based on tradition or misunderstanding, not fact?We have come to accept that Republicans and Democrats simply cannot get along or agree and Lynard Skynard and Neil Young intensely dislike each other as portrayed in song: “well, I hope Neil Young will remember a Southern Man don’t need him around, anyhow.” In actuality, Republicans and Democrats should be able to agree on what is right for our country and, oh by the way, Skynard’s lyrics were meant to support Neil Young’s charge against racist behavior. The point is, more often than not, feuds or traditional abrasive relationships are ill founded.In the case of restaurant servers and cooks, consider these facts: • Service staff members are the first line of offense and defense with restaurant guests. Their primary role is twofold: customer satisfaction and building check averages for the house and for the basis of their tips. • Unlike cooks, their wages are not predetermined. In most cases, if they do their job well, the guest will tip as is expected, but the guest is not required to do so. Servers are paid, in most cases, sub-minimum wage (allowed by law) because it is assumed that they will make sufficient tips to make up the difference. • Servers are required to hide their emotions while performing their job. When a guest is contrary, the server needs to tough it out, smile and say, yes. • Servers are able to perform their job only when everyone else performs theirs.

In recent years America has wrestled with the challenges of providing opportunities for every citizen to have affordable health care. This is an issue that divides the country as we are challenged by “who pays for it?” What few seem to try and address as the real issue is not just providing care for those who are sick, but investing in a plan of prevention. From a cost perspective, this is what will lead to affordability. What is interesting to me is trying to identify what role, if any, restaurants and chefs should play in this effort of prevention.

Let’s look at some undeniable data. In the neighborhood of 60% (and rising) of the America population is overweight or obese. The obesity segment alone is more than 30%. This equates to 78 million Americans whose body fat index is dangerously high. Obesity is a major cause of heart disease, stroke, diabetes, and certain forms of cancer (according to the Center for Disease Control and the American Medical Association). Nearly 200 billion health care dollars are spent each year in treatment of these diseases among the obese. This information is not new; we probably have all heard this, countless times, and in various forms. The irony is that the message is not getting through to a significant portion of the population.

Simply stated, being overweight or obese is a result of consuming more calories than we are able to burn. Thus, we are creating this problem one fork full at a time. Is this obesity the cause of a major health problem in the U.S. or is this still an effect of something deeper?

Nothing beats pizza for versatility and taste. Pizza is a wonderful meal to plan ahead, or to have last minute. Quite a few individuals nowadays have varied dietary restrictions, gluten being one of the most common. Many people are cutting grains out of their diet, so it is imperative to have on hand a few options besides the standard pizza recipe.

Even for those who eat grains, including new options in your diet will bring you a greater variety of nutrients, vitamins, and minerals. Some of these options are fun, as one begins to experiment and realize that there are many new ways to adapt an old recipe. Here are some ideas for grain free pizza crusts that will have your mouth watering, and keep you coming back for another slice.

Cauliflower

Cauliflower has recently become very popular for the variety of things you can substitute it for. From rice to cheese, people are using cauliflower to indulge in a healthy variation of many of their favorite foods. To make a cauliflower pizza crust, grind up the cauliflower and then mix it with eggs and cheese. You can add a variety of toppings. This is sure to please any crowd, and fill any craving.

Coconut Flour

An alternative that many would consider unlikely, coconut flour makes an excellent substitute for regular flour. With coconut milk, eggs, and a few spices, you can easily make a crust that rivals any traditional pizza. This crust is also dairy free, so those who have excluded dairy for any reason can easily use a cheese substitute on top, and add a heaping of their favorite vegetables for a delicious meal.

John was 16 and a junior in high school. He came from a family of modest means; dad was a carpenter, a pretty good one too; mom had her hands full taking care of John’s three sisters, his younger brother and him and decorating wedding cakes as a side business from their home. The family always had enough to eat, sufficient clothes, a warm house in winter and the necessary supplies for school, but it was apparent that college was probably not in the cards for John and his siblings.

One summer John was hired as a dishwasher in a local Italian restaurant; he immediately fell in love with the environment. He enjoyed the banter among the cooks, was invigorated by the pace of business, felt complete after a hard day in the dish pit, appreciated the opportunity to flirt with the waitresses, and most importantly, loved the aroma and flavor of the kitchen. The restaurant gave him purpose and hope.

When school started again in the fall, John kept a part-time job at the restaurant, working weekends and an occasional mid-week evening. His family was fine with this since he was able to have some of his own money, open a savings account and contribute a bit to the family fund.

As the summer of his 17th year drew near, the restaurant chef called John into his office. “John, I like your work ethic and can sense your interest in what is happening in the kitchen. What are your plans after your senior year in high school?” Jake sheepishly said that his family couldn’t afford college, so he really hadn’t given it too much thought. “I have an idea that you might be interested in. I learned how to cook through the old school of hard knocks and an opportunity given to me when I was your age. The restaurant I washed dishes at was part of a national apprenticeship program for cooks. It lasted three years, but at the end, I was an accomplished cook who could work in any kitchen.” John was intrigued. “I am starting a similar program at this restaurant and feel that it might be a perfect opportunity for you. I see myself in your work and your level of passion. If you are willing, I can start teaching you a few things as a breakfast assistant cook this summer and sign you up for the apprenticeship once you graduate.” John listened with great interest. “Talk it over with your parents and let me know.”

Mark Sapienza Executive Chef

The Langham Hotel, Boston Mass

Mark Sapienza is one of the best Chefs in Boston and an old friend. We earned our stripes together at Apleys Restaurant an amazing 1980’s Hotel Restaurant located at the Sheraton Boston Hotel. Mark likes Chef Jasper Whites Summer Shack, the quintessential New England Seafood Restaurant. When asked what are some of his favorite dish’s, Chef Mark states, that at some point you have to order Jaspers “Pan Roasted Lobster” with bourbongo for th espei, shallots and chervil. It may be a bit Nostalgic; it was made famous at “Jasper's”; Chef White’s legendary 1980’s era fine dining restaurant. Chef Mark usually goes for the specials, they are always true seasonal dishes, utilizing only what he can be sourced fresh. The Summer Shack is dedicated to fresh, local seafood where up to 50% of sales come off the blackboard specials. Other restaurants on Chef Mark’s list are Chef Barbara Lynch’s No. 9 Park and Legal Seafood’s.

Chef Lenny Ventura

Executive Chef at Dolce Hotels & Resorts, Dallas/Fort Worth

Chef Ventura is originally from Chicago where he spent almost 20 years at the Ritz Carlton and Four Seasons. Chef Ventura is a big fan of "The Publican” in Chicago where Executive Chef/Partner Paul Kahan cooks up an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall. Chef Ventura’s favorite dishes would be the Sardine with Tessa, Parmesan-Breadcrumbs & Harissa as well as the Porchetta, which is made with Pesto, Rapini & Pine Nuts. Chef Ventura states don’t miss the Mission Figs, Potato Fry Bread, Crescenza Cheese & Aged Balsamic. Chef Ventura also likes Alinea and states that the seasonal tasting menu is to die for. On a local Dallas-Fort Worth note, one place he likes to go is called the Rodeo Goat, great local beers and great burgers; his favorite burger is the Whiskey Burger.

A CHEF'S LIFE is a half-hour character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town Eastern North Carolina.In the second season, A CHEF’S LIFE takes Vivian out of the Chef and the Farmer’s kitchen and on the road with a new roster of Southern ingredients. From blueberries to turnips to butterbeans, Vivian explores Southern cuisine with a chef’s modern sensibilities. As they introduce viewers to the farmers and cooks of the American South, Vivian and Ben also celebrate their twins’ third birthday and open a new second restaurant, the Boiler Room.